This is a well-tested yakhni pulao recipe and comes out perfect every time with melt-in-the-mouth mutton and tempting garnish. When you make pulao with lamb yakhni, it is called lamb yakhni pulao or just lamb pulao. I have made this Yakhni pulao in unique style’ by garnishing it with fried onions, garlic, green chilies, and mint. You might also like my Singaporean rice, Barbecue chicken rice, and Smoky chicken and rice. Taste yakhni pulao: What happens is that the spices when allowed to boil in yakhni add far more flavor than spices trapped in the cheesecloth bag. Then when we strain the yakhni, most of the spices are removed. Color: Unlike ordinary mutton pulao this recipe has white color, and the basmati rice is drenched in yakhni flavor making it delightfully tasty and aromatic. We are adding the background flavor of spices and tomato in the yakhni. Unique ingredients: Dried plum, and potato also make this pulao so flavorful which is often bland. Special garnish: The garnish that is mint, fried garlic, and chili spices although not needed as pulao tastes amazing on its own but if you are serving it on a special occasion the garnish will have raved! Pro-tip for Garnish: I used shallow fried onions, garlic slices, and chilies separately to garnish while the meat cooks. You may fry these first and then fry the onion slices of step 8* in the same flavored oil. Or you may simply garnish with fresh mint which is also amazing. Pro tips for general pulao making: The level of gravy above rice should be 1 inch. Taste salt in the gravy at this stage. Since the rice will absorb all salt and spices so it should taste like a saltish soup that is saltier than you’d like. If unsure stick to the recipe, it is well-tested.) Both photos are of the same stage. You can see rice needs just steaming to absorb the remaining water and complete the cooking. Protip: You can cover yakhni pulao with foil followed by the lid. Put a heavy object like mortar and pestle over the lid so steam doesn’t escape. ( I’ve put days of effort into writing these details. I know you’ll love the pulao. Please don’t hesitate to share your precious comment.) If you try this Yakhni Pulao recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
